Monday, August 26, 2013
Kinkead Ridge Petit Verdot 2005
I always try and drink an older vintage of their wines the week before the release of the new siblings to the world. There was no need to change that this year.
The tenderloin was cut into filets and they were wrapped in bacon slices. They got a sear on the stove top in duck fat and a few minutes in the oven to come up to 110 degrees. While they rested we made the sauce.
I drained the fat from the pan and set it back over high heat on a burner and added beef stock and cognac and a handful of the fresh blackberries. That all reduced and the blackberries were crushed into the liquid. Next in was a bit of tomato paste, a dash of blackberry vinegar and a smidgeon of blackberry preserves. Finally the sauce was strained and put back in the skillet and a couple of tablespoons of butter was blended in until it emulsified. The filet was sliced and set atop some of the sauce, and a little more was spooned over the top. Wild rice, a few more blackberries and fresh tomatoes completed the picture.
The wine was a remarkable match with the beef and wild rice. The two complimented and favored each other because there were no shy flavors present.
2005 Kinkead Ridge Petit Verdot. 13.4% alcohol and $19.95 Three more in the cellar.